Pernod Flambéed mussels with grilled vegetable pasta

Grilled vegetables, pernod flambéed mussels, pasta and a delicious dry white wine! What do you need mor to enjoy the start of your weekend, This recipe will you guide through the process of preparing a summer night in your plate!

Course Dinner, pasta, seafood
Cuisine French, Mediterranean
Keyword cast iron, Flambéed, mussels, pernod, southern
Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings 4


  • 2 kg mussels
  • 1 shot pernod
  • 1 shot wodka
  • 2 sweet bell peppers
  • 1 eggplant
  • 1 zucchini
  • 1 bunch cherry tomatoes
  • 400 gr pasta
  • olive oil
  • 1 clove garlic
  • salt and pepper at taste
  • Some twigs rosemary
  • 1 handful fresh green herbs rosemary, thyme, oregano, ...
  • 1 Tbsp Tomato Ketchup


  1. Rinse the mussels in salted water for two times 5 minutes. Refresh the water in between. 

  2. Meanwhile prepare your BBQ for a direct session on high heat. 

  3. While the coals are heating toss your sweet bell peppers in the fire until their skin is blackened. Slice the eggplant and zucchini in thick slices and sprinkle them with salt. Put aside for a couple of minutes until the juices pearl on top of the slices. 

  4. Remove the blackened sweet bell peppers and put aside to let them cool down. This way the peel can easily be removed with a blunt knife or spoon. 

  5. Sprinkle the zucchini and eggplant with olive oil and grill on the grid directly on top of the heat source. 

  6. Put a large pot of salted water on the stove and cook your pasta following the instructions on the package. 

  7. Rub a large cast iron plate with a clove of garlic and put the rinsed mussels on top of it. Toss some rosemary twigs in between the mussels and put on the fire directly on top of the coals. 

  8. Once the mussels start to open up you can pour the booze on top of them and put a fire inside to enflame the alcohol. Make sure you do this part safely! 

  9. Carefully remove the hot plate and make sure you don't spill the lovely juices. Drain the pasta and mix some of the juices with the pasta and grilled vegetables. Stir through and add the fresh chopped green herbs with salt and pepper at taste. 

  10. Blacken some cherry tomatoes in the cast iron plate until they let loose. Add them to the pasta. 

Stir thoroughly and serve in a deep plate with some pernod flambéed mussels on top of the pasta. Put the cast iron plate with remaining mussels on the table so your guests can pick some more and pour them a delicious dry white wine like the Chablis AOP 2015. Cheers to the weekend!